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Fermentation of Vanilla

Fermentation of Vanilla. By Jamal Anderson. How vanilla is made.

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Fermentation of Vanilla

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  1. Fermentation of Vanilla By Jamal Anderson

  2. How vanilla is made • The dried and classified beans are bundled (150 - 250 gm each), tied with a thread and kept for conditioning inside wooden or metal boxes lined with wax paper for two months. By this time, there is a further loss of three to four per cent moisture with the full development fragrance. Finally, the bundles are wrapped in wax papers and stored in airtight containers. The reduction in weight from green to conditioned beans ranges from 4.5:1 to 6:1, depending on the grade.

  3. Pictures

  4. chemical equation • Vanilla beans are ready for harvest in six to nine months after pollination. The beans are harvested one by one when they are fully-grown and as they begin to ripe. At this stage, beans change their color from dark green to light green with yellow tinge. Immature beans produce an inferior product and, if picked too late, the beans start splitting. • C12H22O11+ H2O → 4 CH3CHOHCOOH

  5. History • It is the ancient Totonaco Indians of Mexico who were the first keepers of the secrets of vanilla. When they were defeated by the Aztecs, they were demanded to relinquish their exotic fruit of the Tlilxochitl vine, vanilla pods.

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